Monthly Archives: July 2014

EduCulture’s Managing Director, Jon Garfunkel, was interviewed for a podcast on Bainbridge Community Broadcasting, a new local media outlet in the community. The interview was conducted on July 25, 2014. It is a nice introduction to the work of EduCulture and features a discussion about our upcoming Farm to Table Dinner on August 2.

Click on the radio player below to listen to the podcast:

Thank you to Ellen Miyasato, Lyssa Danehy deHart, and Barry Peters from Bainbridge Community Broadcasting for such a welcoming radio experience!

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Know where your food has come from through knowing those who produced it for you…Know where your food has come from by the very way it tastes:
its freshness telling you how far it may have traveled …so that you can stand up for the land that has offered it to you.– Gary Nabhan, A Terroir-ist’s Manifesto for Eating in Place

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Join EduCulture this summer for an authentic foodshed to table experience, and have the pleasure of connecting place and taste, situated among the very fields where the ingredients of your meal are raised. The meal and tour will feature what’s ripe and sweet within our regional foodshed this summer season.

Enjoy a locally grown, farm to fork to cork dinner on Bainbridge Island.

Dine on the beautiful fields of Bainbridge Vineyards.

The meal will be prepared and presented by regionally renowned Food Shed, featuring the ripeness and abundance of the summer season.

The food will be locally sourced from Laughing Crow Farm, Butler Green Farms, Bainbridge Farms, and other local wild and cultivated landscapes.

Each course will be paired with slow wine, locally grown and produced by Bainbridge Vineyards.

Take a walking tour among the fields that serve as the source of your meal. Appreciate the terroir of your wine while standing among the rows of vines that produced the grapes.

Enjoy the company of the farmer and winemaker, Betsey Wittick.

Be a part of seeding & supporting EduCulture’s Edible Education Programs in 2014-15.

This foodshed to fork dinner is part of a series of seasonal dinners EduCulture is developing to bring people together around the wild and cultivated food traditions of our Pacific Northwest bioregion, some call Salmon Nation, including from our partner farms. EduCulture is partnering with The Food Shed to help shape and deliver a menu built on what is seasonal and regional, all sourced locally, fairly and sustainably.

Menu

Each course will be paired with wine locally grown and produced by Bainbridge Vineyards.

Appetizers

Handmade Bread and Crackers with three spreads: Beet Hummus, Roasted Pepper and Currant and Cheese

This special event is a farm-raiser for our 2014-15 Edible Education Programs. $95 per person, a portion of which will be tax deductible.

Bring your friends, family, or even better – gift someone a place at the table.

To reserve your place at the table, please contact EduCulture at 206-780-5797 or admin@EduCultureProject.org. Seating is limited to 30 guests.

Setting the Table for a Foodshed SeriesThis foodshed to fork dinner is part of a series of seasonal dinners aimed at bring people together around the wild and cultivated food traditions of our Pacific Northwest bioregion, some call Salmon Nation, and eating what we most need to learn.

EduCulture is partnering with The Food Shed to help shape and deliver a menu built on what is seasonal and regional, all sourced locally, fairly and sustainably. In the spirit of creating convivia, each dinner will focus on a foodshed theme and will feature local producers, storytellers, or artists who will feed us with words, music, and ideas.

This program is part of EduCulture’s effort to respond to a call for community based edible experiences grounded in tasting what we most need to learn about our local and regional foodshed.

About The Food Shed The Food Shed’s objective is to cultivate conscious consumption by advocating local and sustainable food sources and cycles. They strive to be stewards of our own foodshed by providing local food experiences, enriching relationships between micro-producers, growers and local consumers, and modeling a “cradle to cradle” food hub that is centered in a deep local economy. The Food Shed makes sure every step along the food chain, from production to recycling, works in a cyclical and durable progression. We are working to pioneer new ways of collaboration and food interdependence, which in turn encourages farm literacy and folk culture and micro economic viability from the root of the community. To learn more about The Food Shed, visit www.KitsapFoodShed.com or see their Facebook page.

Wednesday, July 23, 10a-3pEating What We Most Need to Learn:An Orientation to Your Food CommunityVarious Sites on Bainbridge IslandClass Size: 6-12, Tuition: $65, includes lunch

Learn about community food systems and experience the ingredients that make for a healthy food community. Participants will follow, examine, and taste their way through a locally grown food chain from production on a working farm to distribution through a grocery store to consumption at a restaurant. Snacks and Lunch included.

What are major considerations informing edible education in K-12 schooling? We will explore the major “Why’s” that help us, as educators, ground a solid, vibrant rationale for the many ways in which food plays a role in our schools: from the classroom, to the curriculum, to the lunch room.

What are major curricular considerations informing edible education in K-12 schooling? We will explore the major pathways for integrating edible education into the core curriculum (math, science, social studies…), as well as other curricular opportunities to address the study of food in our schools: from the classroom, to the garden or farm, to the lunch room.

Join EduCulture for a special outdoor foodshed to table dinner this summer. Enjoy a locally grown, farm-style meal and support locally grown edible education in the process. This foodshed to fork dinner is part of a series seasonal dinners EduCulture is developing to bring people together around the wild and cultivated food traditions of our Pacific Northwest bioregion, some call Salmon Nation, including from our partner farms. EduCulture is partnering with The Food Shed to help shape and deliver a menu built on what is seasonal and regional, all sourced locally, fairly and sustainably.

What are major programmatic considerations informing edible education in K-12 schooling? How do we design edible education programs at the curricular, co-curricular and extra-curricular levels for the classroom, school garden, neighboring farm, school lunch, and other school and food community assets? This seminar is designed for those developing an edible education program to have a professional learning environment in which to more fully examine and enrich their program design, planning, and outcomes.

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* Approaching Edible Education I, II & III were designed to be taken as a series, but may be taken as independent classes.

* All Edible Education Classes will close with a wine tasting from Bainbridge Vineyards!

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Thursday, August 7, 10a-4pApproaching the Study of Japanese American Exclusion in Elementary & Secondary EducationVarious Sites on Bainbridge IslandOpen to Formal & Informal Educators. Class Size: 8-16Tuition: $65, includes lunch. Clock hours available by request.

Through our Only What We Can Carry Project, you will visit key heritage sites and follow the lives of Bainbridge Island Japanese American Families who immigrated from Japan, established livelihoods, became citizens, then were forced into concentration camps during WWII. Spend the day exploring historic Suyematsu Farm, Bainbridge Gardens, Bainbridge Island Historical Museum, and the Bainbridge Island Japanese American Exclusion Memorial. You will dialogue with original Bainbridge Islanders whose families lived through WWII and the Exclusion. The aim of this workshop is to help you as an educator to bear witness and bring this period of history alive for your students, while modeling field classes and learning experiences you can facilitate for students.

Sunshine Frozen Yogurt and Smoothies is located at 323 High School Road, in the Island Village Shopping Center, Bainbridge Island.

Many thanks to Sunshine Frozen Yogurt and Smoothies on Bainbridge Island for making EduCulture their featured nonprofit organization for the months of July and August! Thank you to owner Signe Sterner for this wonderful honor.

10% of the store’s profits during those two months will be donated to EduCulture. In addition, proceeds from the “tip jar” go directly to our organization.

So, stop in for a tasty summer treat, and peruse the shop’s bulletin board, which tells the EduCulture story! We are very grateful to those in the community such as Signe Sterner who promote and support our work.